Mediterranean Chicken Lentil Salad
This delicious dish features a mix of summer’s most popular veggies, roasted to perfection and topped with shredded chicken. The lentils give an additional boost of protein, and the feta adds a deliciously creamy contrast.
Ingredients
- Salad
600 g chicken breasts (boneless, skin off)- 1 eggplant, chopped into 2cm chunks
- 1 zucchini, chopped into chunks
- 1 red capsicum, roughly chopped
- 1 red onion, sliced
- 200 g green beans, trimmed and cut into bitesized pieces
- Dressing
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- 1 lemon, zest and juice
- 2 tsp dijon mustard
- Toppings
- 1 × 400g can Chantal Organics Lentils, drained and rinsed
- 200 g feta, crumbled
- 1 handful fresh parsley chopped (for garnish)
instructions
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Step 1.
Heat the oven to 200°C.
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Step 2.
Bring a pot of water to the boil and then reduce to a simmer and poach the chicken until cooked through. Once cooked, allow to cool slightly and then shred with two forks.
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Step 3.
Place the eggplant, zucchini, capsicum, and red onion in roasting dish. Drizzle with olive oil and season with salt and black pepper. Toss to coat the vegetables evenly.
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Step 4.
Roast in the oven for about 20-25 minutes or until the vegetables are golden and tender. Turn the vegetables half way through cooking.
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Step 5.
Bring a pot of salted water to boil. Add the green beans and cook for 2- 3 minutes until they are bright green and crisp-tender. Drain and set aside.
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Step 6.
In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, and Dijon mustard. Season with salt and black pepper to taste.
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Step 7.
In a large serving bowl, combine the lentils, chicken, vegetables, green beans, crumbled feta and parsley. Pour the dressing over the salad and toss gently to combine.
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Step 8.
Serve in shallow bowls.
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Chantal Organics Products used
